Polenta, Steamed Swiss Chard And Baked Tempeh

"This week has been so busy I've hardly noticed my food, let alone photographed it for Instagram. But! Here's a quick lunch I made (maybe yesterday ) of polenta, steamed Swiss chard, and baked tempeh. Doesn't look quick Here's how I did it: the polenta was leftover in the fridge (I've been enjoying it for breakfast with maple syrup). You just add to a small pan with some water and heat it on low, breaking up the pieces with a spoon. Chard steams quickly, and that tempeh recipe has 3 ingredients! It helps that I have a remote job and can cook lunch at home... Recipe below: 1 cup polenta, cooked according to packaged directions 1 bunch young Swiss chard (the small, tender leaves) 8 oz. tempeh 1 Tablespoon Mirin wine vinegar 1 Tablespoon soy sauce Lemon, salt, and pepper to taste For the tempeh, set the oven to 375°F. Slice the tempeh to make it thinner (just 1/2 centimeter), then slice it into small rectangles. Place in a glass baking dish and drizzle with the Mirin and soy sauce. Cook for 5 minutes, then flip and cook another 5 minutes. Add another 5 minutes of the sauce isn't caramelized. To cook the chard, remove stems and chop the leaves. Steam for 3 minutes. Arrange in a bowl the polenta and chard plus as much of the tempeh as you want. Season the chard and polenta with salt and lemon if desired, then sprinkle it all with cracked black pepper."